Recipe for Delightful Chocolate-Orange Mousse

Prepare the small jars: Melt the chocolate in a double boiler at 50 degrees. Let it cool to 34 degrees. When the chocolate reaches the right temperature, add the cocoa butter and mix well. Fill the small jars with the chocolate, lightly tap to remove any bubbles. Empty the jars after scraping them to remove the excess, then let them drain on a rack. Store in a cool place (or in the fridge) for about 30 minutes.

Unmold and set aside until ready to use.

Prepare the chocolate-orange mousse: Melt the chocolates in a double boiler. Boil the cream and mix it with the chocolates. Off the heat, add the softened butter, the egg yolks, the orange flavor, and whisk well. Add the finely chopped candied zest. Whip the egg whites until very firm, adding sugar halfway through. Fold the egg whites into the previous mixture in two additions. Place in the refrigerator to allow the chocolate to set, then serve in chocolate cups.

To finish, spread the remaining tempered chocolate thinly on the work surface, allow it to crystallize, and scrape it with a spatula to create shavings.